These no-bake, no-churn Key lime ice cream crunch bars are creamy, tangy and perfectly refreshing. A buttery shortbread crust with white chocolate crunch sandwiches a smooth, citrusy Key lime ice cream center. No oven or ice cream machine required. —Alex Bala, Longmont, Colorado
Ingredients
- shortbread crunch crust:
- 2 cups shortbread cookies, crushed
- 1/3 cup packed brown sugar
- 1/2 cup white chocolate, finely chopped
- 2 teaspoons grated lime zest
- 6 tablespoons butter, melted
- no-churn key lime ice cream:
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup Key lime juice
- 4 teaspoons grated lime zest
- 2 teaspoons vanilla extract
- 2 cups cold heavy whipping cream
Directions
- In a large bowl, combine all crust ingredients until combined. Press 1 cup of crust into a 9-in. square baking pan lined with parchment; set aside.
- In a separate bowl, combine sweetened condensed milk, Key lime juice, lime zest and vanilla until smooth.
- In a small bowl, whip heavy whipping cream until stiff peaks form. Fold into Key lime mixture until well combined. Spread evenly over crust. Sprinkle remaining crust over top, lightly pressing into Key lime mixture. Freeze until set, about 12 hours or overnight.
- Remove from pan; cut into bars to serve.
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